Pan-Seared Catfish with Tamarind Glaze and Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Catfish fillets pan-seared to golden with a tangy tamarind glaze, topped with fresh Vietnamese herbs for a bright and savory seafood dish. This vietnamese-inspired seafood ready in about 20 minutes pairs (6 oz each) catfish fillets, tamarind paste, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Vietnamese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp brown sugar, and 3 minced garlic cloves until sugar dissolves to create a glaze.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Season 4 catfish fillets with 1/2 tsp black pepper. Place fillets skin-side down and cook for 4 minutes until edges are crisp.
  3. Step 3: Flip fillets gently and brush each with tamarind glaze. Cook for an additional 3-4 minutes until fish is opaque and flakes easily.
  4. Step 4: Remove from heat and spoon remaining glaze over fish. Garnish with 1/4 cup chopped fresh mint and 1/4 cup chopped fresh cilantro. Serve immediately with 4 lime wedges to squeeze over.

Frequently asked questions

How long does Pan-Seared Catfish with Tamarind Glaze and Fresh Herbs take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Catfish with Tamarind Glaze and Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) catfish fillets from drying out.

Can I substitute ingredients in Pan-Seared Catfish with Tamarind Glaze and Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Catfish with Tamarind Glaze and Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Catfish with Tamarind Glaze and Fresh Herbs?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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